Raspberry Summer Pudding

Ingredients

• 8 thin slices white bread
• Butter, softened
• 5 cups raspberries
• 1/2 to 2/3 cups sugar
• 1 tablespoon lemon juice
• 1/3 cup water

Directions

Butter bread slices very lightly and line small baking dish with 4 slices. In a sauce pan combine raspberries, sugar lemon juice and water. Bring to a simmer and cook for about 10 minutes. Pour berry-mixture over bread. Layer remaining slices over berries. Place another dish on top and press down. Pour off excess liquid and reserve to serve with pudding or use for a sauce for ice cream. Cover with plastic wrap and weight down. Chill at least 6 hours before serving.